Broccoli and cauliflower cheese bake

A crowd-pleasing dish, enhanced by the addition of brioche crumbs and delicious Lincolnshire poacher cheese.


For the cheese sauce
  • 50g/1¾oz unsalted butter
  • 50g/1¾oz plain flour
  • 450ml/16fl oz whole milk
  • 1 tsp English mustard
  • 1 tsp Worcestershire sauce
  • 200g/7oz cheddar, grated
For the bake
  • 50g/1¾oz unsalted butter
  • 2 leeks, sliced
  • ½ loaf brioche, cut into 2cm/1in cubes
  • 200g/7oz broccoli, cut into florets
  • 200g/7oz cauliflower, cut into florets
  • 150g/5½oz Lincolnshire poacher cheese, grated
For the dressing
  • 3 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 1 tsp Dijon mustard
  • 1 lemon, juice only
  • salt and freshly ground black pepper
To serve
  • 2 heads baby gem lettuce, leaves separated
  • 150g/5½oz Tenderstem broccoli, boiled until just tender
  • 150g/5½oz Romanesco broccoli, cut into florets, boiled until just tender

Preparation method

  1. Pre-heat the oven to 180C/350F/Gas 4.

  2. For the cheese sauce, melt the butter in a large pan, add the flour and cook for 2-3 minutes.

  3. Gradually add the milk, whisking all the time until the milk is completely incorporated and the sauce is thickened.

  4. Once you have a smooth sauce add the mustard, Worcestershire sauce and grated cheese.

  5. For the bake, melt 25g/1oz of the butter in a medium frying pan, then add the chopped leeks. Cook for 2-3 minutes until softened then add to the cheese sauce.

  6. Melt the rest of the butter in a clean frying pan and gently fry the brioche cubes.

  7. In a large pan of boiling water cook the broccoli and cauliflower for 2-3 minutes and drain.

  8. Take an ovenproof dish and lay the broccoli, cauliflower, sauce and brioche, finish with a layer of the Linconshire poacher cheese and brioche. Bake in the preheated oven for 25-30 minutes.

  9. For the dressing, pour the oil and vinegar in a small glass bowl and whisk in the mustard and lemon juice. Season with salt and pepper.

  10. To serve, place the baby gem leaves in a bowl, pour the dressing over and mix to combine.

  11. Spoon the bake onto a serving plate and serve the broccoli alongside and the salad in a small bowl.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4

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